Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Chicken noodle stir-fry

Try creating this great tasting dish with little effort in under 20 minutes.

Shopping list:

  • 300 grams boneless chicken thighs
  • 4 tablespoons hoi sin sauce
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon chilli paste
  • ¼ cup toasted cashews
  • 4 tablespoons dark mushroom soy sauce
  • 1 carrot, finely sliced
  • 1 Spanish onion, finely sliced
  • 1 red capsicum, finely sliced
  • 1 zucchini, finely sliced
  • 1 bunch choi sum, cut into thirds
  • ¼ bunch chopped coriander
  • 1 packet hokkien noodles

2 lap chong, finely sliced

Method:

  1. Marinate the chicken thighs together in a bowl with the hoi sin sauce and half of the dark mushroom soy sauce and also 1 tablespoon of garlic and ginger paste, and chilli paste,
  2. Roast in a preheated oven at 180C for approximately 12-15 minutes or until cooked through and caramelized. Remove and let cool. Slice finely.
  3. Soak the hokkien noodles in a bowl of hot water to separate them. Drain and sit on the side.
  4. In a wok on very high heat, sautee all the vegetables, except the choi sum, with a little vegetable oil for 2 minutes, then add the sliced chicken, lap chong and toasted cashews, toss for a further 2 minutes.
  5. Finally, add the hokkien noodles toss for 2 minutes, add the remaining dark mushroom soy sauce and the choi sum, toss and serve immediately.

More Recipes

Traders

Stall Number
()

Contact